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1
Combine the duck confit, radicchio, endive, arugula, vinaigrette, pepper, and salt in a large bowl and toss well to combine.
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2
Add the cheese and cherries and toss.
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3
Divide among 4 salad plates and serve.
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4
Wine Pairing: Cline Zinfandel, California, most current vintage available
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5
Combine salt, black pepper, chopped thyme, bay leaves, chopped rosemary, and 4 cloves of garlic in a medium bowl.
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6
Stir to mix well.
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7
Add the duck legs 1 at a time, firmly packing the salt mixture onto both sides.
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8
Place the duck legs on a rack set over a baking sheet, skin side-down, and top with the remaining salt mixture.
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9
Refrigerate uncovered at least 24 hours and up to 48 hours.
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10
Preheat the oven to 225 degrees F.
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11
Rinse the duck under cold running water to remove the salt crust and pat dry.
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12
Place in a medium roasting pan without overlapping and cover with the duck fat.
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13
Place the remaining 2 cloves of garlic, the sprig of rosemary, and sprig of thyme on top.
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14
Cover tightly with aluminum foil and roast until falling from the bone and the fat is completely rendered, 6 to 7 hours.
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15
Remove from the oven and let cool at room temperature.
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16
Transfer the duck to an airtight container with a lid, cover with the fat, cover, and refrigerate for up to 2 weeks.
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17
Preheat the oven to 300 degrees F.
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18
Place the shallots in a small ovenproof saucepan.
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19
Add the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon white pepper, and toss to combine.
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20
Roast until tender and just beginning to color, 30 to 35 minutes.
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21
Remove from the oven and let cool.
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22
Thinly slice and place in a medium bowl.
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23
Split the vanilla bean in half lengthwise and with the tip of sharp knife, scrape the seeds into the bowl with the shallots.
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24
Add the split vanilla pod, olive oil, vinegar, lemon juice, black pepper, sugar, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon white pepper, and whisk well to combine.
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25
Toss with the Duck Confit Salad, or as desired with other ingredients.
